Make the oven ready by preheating it to 450°F. Get a foil and line a baking sheet with it, and grease it a little by using a cooking spray.

Chop the chicken breasts and make 1-inch chunks.

Get a sealable plastic bag and add flour in it, and then pour the chicken, afterwards seal the bag. Keep shaking the bag to the point chicken gets coated wholly.

Take a shallow dish and add the eggs in it and keep whisking until it is combined well. Pour the breadcrumbs into a second shallow dish.

Take out every piece of chicken from the bag, get rid of the extra flour and then immerse it into eggs and afterwards breadcrumbs. Keep it on the prepared baking sheet.

Keep repeating the same process for all chicken pieces. Arrange all the pieces into a single layer on the baking sheet.

Keep baking the chicken pieces for twenty to twenty-five minutes. Flip them once amid the recipe. Bake them to the point they harness lovely golden brown shade. Make the sauce while the chicken is getting baked.

Take a small saucepot, pour sesame oil and olive oil into it and keep it on medium-low heat.

Add the ginger and garlic into it and cook.

Stir it to the point it becomes golden shaded or for 3 minutes. Mix orange marmalade, crushed red pepper flakes, hoisin sauce, soy sauce into it. Stir it for 5 minutes.

Take out the chicken pieces from the oven. Take a large bowl and shift them to it.

Pour the sauce into the bowl and keep tossing it until it is combined well. Serve the dish.